Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens

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Crispy skinned chicken thighs get some tropical island flair in this sweet-and-spicy meal.

This Blue Apron recipe was my first time using coconut milk powder. I had no idea it came in that form! It added great flavor to the plantains, which made a deliciously sweet, smooth base for the chicken to sit on.

Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens

The stewed collard greens were really nice here, too. And I loved how crispy the skin got on the chicken thighs. It was a really nice combination of bold, sweet-and-spicy flavors.

Make sure you hit this with enough salt and lime juice at the end, since the sweetness of the plantains could overwhelm the rest of the flavors. I really enjoyed this dish as-is, but my husband thought it was too sweet.

Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens

Makes 2 servings

Calories per serving 700

Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens

Crispy skinned chicken thighs get some tropical island flair in this sweet-and-spicy meal.

Ingredients

2 Bone-In, Skin On Chicken Thighs
1 Pound Plantains
2 Scallions
1 Bunch Collard Greens
1 Lime
1 Red Onion
2 Tablespoons Tomato Paste
1 1-Inch Piece Ginger
¼ Cup Coconut Milk Powder
1 Tablespoon Piri-Piri Spice Blend (Cayenne Pepper, Ground Cinnamon, Ground Cardamom, Dried Oregano, Smoked Paprika, Ground Ginger, Dried Lemon Peel & Light Brown Sugar)

Instructions

  1. Pan-roast the chicken:
  2. Preheat the oven to 450°F. Pat the chicken dry with paper towels and season with half the spice blend, salt and pepper. In a medium pan (oven-safe if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down, and cook 2 to 3 minutes, or until lightly browned. Transfer the pan directly to the oven. (Alternatively, place the browned chicken, skin sides down, on a sheet pan or in a baking dish.) Roast, flipping the chicken halfway through, 23 to 25 minutes, or until cooked through. Remove from the oven.
  3. Prepare the ingredients:
  4. While the chicken cooks, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel the plantains and cut into ½-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the collard green stems; roughly chop the leaves. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and thinly slice the onion. Peel and mince the ginger. In a medium bowl, whisk together the coconut milk powder and ¼ cup of water.
  5. Cook & smash the plantains:
  6. While the chicken continues to cook, add the plantains to the pot of boiling water. Cook 9 to 11 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork, smash the cooked plantains. Stir in the lime zest, coconut milk powder mixture and the juice of 2 lime wedges until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.
  7. Cook the aromatics:
  8. While the plantains cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, ginger, white bottoms of the scallions and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red.
  9. Stew the collard greens:
  10. Add the collard greens and ¾ cup of water to the pan of aromatics. Reduce the heat to medium and cook, stirring occasionally, 10 to 12 minutes, or until the collard greens have wilted and the liquid is slightly reduced in volume; season with salt and pepper to taste. Remove from heat.
  11. Plate your dish:
  12. Divide the stewed collard greens and smashed plantains between 2 dishes. Top each with a piece of the pan-roasted chicken. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!

Notes

Recipe from Blue Apron

https://bigflavorstinykitchen.com/piri-piri-chicken-with-coconut-smashed-plantains-stewed-collard-greens/